Friday, May 17, 2019

Spring Recipe: Persian KuKu with Backyard Greens

photo: Aggie St. Germaine

RECIPE: KUKU, with backyard weeds


    1/2 cup plus 1 tablespoon extra-virgin olive oil
·       2 medium yellow onions, finely chopped
·       6 eggs
·       1 ½ teaspoons coarse sea salt
·       1 teaspoon ground black pepper
·       1 teaspoon baking powder
·       ½ teaspoon ground cinnamon
·       ½ teaspoon freshly ground nutmeg
·       ½ teaspoon ground cardamom
·       ½ teaspoon ground turmeric
·       ¼ teaspoon ground cumin
·       ½ teaspoon ground rose petal 

11 cup finely chopped wild onion green  
·       1 cup finely chopped garlic mustard
·       1 cup finely chopped fresh dill
·       ½ cup coarsely chopped walnuts
·       ½ cup finely dandelion leaf   
·       ½ cup finely chopped spring onions, white and green parts
·        Young garlic, 1/4 cup microplane or minced
·       1 tablespoon flour
·       1/3 cup asparagus tips

teaspoon maple syrup
·     ·  Yogurt, for serving  


Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to   20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.

Heat oven to 400 degrees.

In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal.  Add caramelized onions, all of the herbs, walnuts, dandelion leaves, spring onion, garlic and flour. Fold to combine.

Brush 12-inch skillet with 1/4 cup oil. Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and flip on to a plate.

Meanwhile, place the skillet used to cook the onion over medium heat to make sauce. Add remaining 1 tablespoon oil, maple syrup, asparagus tips and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 6 minutes. Top cooked kuku with sauce.  Cut into equal pieces and serve warm with lavash and yogurt.